Step 1
Preheat oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the sausage and onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale and chopped sun-dried tomatoes; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium. Disperse evenly in a well-greased 2" hotel pan.

Step 2
Whisk together the eggs, milk, mustard, salt, pepper, paprika and cayenne in a large bowl; pour over the veggies and meat. Top evenly with cheese.  Bake in oven 15 minutes. Cover with foil and bake until fully set about 4 minutes. Top with the dill.